Amritsari Aloo Wadi Ki Subzi Recipe | Aloo Wadiyan Recipe

Aloo Wadi ki Subzi or Aloo Punjabi Wadi Subzi or Aloo Uradi is a traditional curry recipe from north India. It is a spicy gravy enjoyed best with pooris, angakadi, or even paranthas. Punjabi wadi recipe is a comfort food to most North-Indians and relies on the flavor of wadis to add uniqueness to the dish.

I miss a lot of things that we get in north India but not easily here in Pune. I got a chance to bring some Punjabi wadi before lockdown and enjoyed this, as well as uradi or wadiyan curry.

There’s something magical about family recipes, isn’t there? The way they carry whispers of love, tradition, and a kitchen bustling with activity. For me, Aloo Wadi Ki Subzi is more than just a dish—it’s a nostalgic embrace, reminding me of the times I spent in my mother’s kitchen or sitting on a low stool near my dadi as she expertly combined spices in her signature way. This recipe is one of those treasures, passed down with care and savored with joy.

Aloo Wadi Ki Subzi is a comforting North Indian curry that pairs potatoes (aloo) with spiced lentil dumplings (wadiyan). The golden curry is rich with bold flavors, punctuated by the umami of wadiyan and the creamy softness of potatoes. The aroma is tantalizing—a heady mix of roasted spices, garlic, and the earthiness of lentils—and the taste? It’s a party of tangy, spicy, and savory notes all at once.

The Aloo Wadi Recipe is simple in preparation but has a characteristic taste of being spicy. The spiciness doesn’t come from red chili but is due to the spiciness of the wadi themselves. The wadis are made with lentil and spice mix.

You can use store-bought Punjabi wadis or you can dry them yourselves. I usually use store-bought as they are specialty available in most neighborhood kirana shops in north India.

An easy flavorful Aloo Punjabi Wadi subzi to keep you warm in winter is a great blessing.

Ingredients

For the Subzi:

• 2 medium potatoes, peeled and cubed
• 1 Punjabi wadi ball (lentil dumplings)
• 2 medium tomatoes, pureed
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 1 tbsp clarified butter (ghee)
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder (dhania powder)
• a pinch asafetida (hing)
• 1 tsp amchur (dry mango powder)
• Salt to taste
• Fresh cilantro (coriander) leaves for garnish

Optional for variations:

• 1/2 cup peas or a handful of spinach leaves
• 1/2 tsp fennel seeds for added flavor

Step-by-Step Instructions

1. Prepare the Wadiyan:
   • Break the wadi into small pieces. Do not grind it, just use your hands to coarsely break it.
   • Heat 1 tsp of ghee in a pressure cooker and lightly roast the wadiyan until golden and fragrant. Set aside.
2. Start the Curry Base:
   • In the same pressure cooker, add the remaining ghee and heat until shimmering. Add asafetida and cumin seeds and let them splutter.
   • Add ginger, and green chilies, cooking for another minute until aromatic.
3. Add the Tomatoes and Spices:
   • Stir in the tomato puree along with turmeric, red chili powder, and coriander powder. Cook until the oil starts to separate from the mixture.
4. Cook the Potatoes:
   • Add the cubed potatoes and roasted wadiyan and stir well to coat them in the masala. Add 1 cup of water and pressure cook for 2 whistles on low flame till potatoes are tender and subzi absorbs the flavors of the curry.
5. Final Touches:
   • Sprinkle garam masala and amchur for a tangy kick. Adjust the salt as needed. Garnish with fresh coriander leaves before serving.

Tips for Making the Perfect Aloo Wadi Ki Subzi

• Balancing Spices: The key is moderation. Start with small quantities and adjust to your taste. Remember, wadiyan are already spiced, so don’t overdo it.
• Personal Preferences: Prefer it less spicy? Reduce the green chilies and red chili powder. Crave more tang? Add a splash of lemon juice at the end.
• Avoid Overcooking Wadiyan: They should be tender but not mushy. Roast them well before adding to retain their structure.

Variations of Aloo Wadiyan Recipe

1. Types of Wadiyan: Experiment with moong dal or urad dal wadiyan for different textures and flavors.
2. Satvik Version: Skip the onions and garlic; instead, add a pinch of asafoetida for depth.
3. Extra Veggies: Add peas, spinach, or even carrots for a heartier dish.

Health Benefits of Aloo Wadi Ki Subzi

• Lentil Wadiyan: Packed with protein, fiber, and essential nutrients, they’re a great way to boost your diet.
• Potatoes: A good source of carbohydrates and potassium, they provide energy and support muscle function.
• Balanced Nutrition: This dish offers a combination of protein, carbs, and essential vitamins.

Serving Suggestions

Aloo Wadi Ki Subzi is incredibly versatile. Serve it with fluffy basmati rice, hot phulkas, or even parathas for a satisfying meal. Pair it with a glass of chilled lassi, a simple salad, or some spicy mango achar for the ultimate comfort food experience.

FAQs

1. Can I store cooked Aloo Wadi Ki Subzi? Yes! Store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

2. How long can homemade Wadiyan be stored? Homemade wadiyan can be stored in an airtight container for up to 6 months in a cool, dry place.

3. What’s the best way to reheat this dish? Reheat on low heat, stirring occasionally to avoid sticking or breaking the wadiyan.

It was the perfect aloo wadi recipe and we enjoyed it with the kachoris. My mother has already asked me to make it again for her when I visit. I am looking forward to treat her to aloo wadiyan which she treated me to in my childhood. How life comes a full circle!

Easy Recipe to Make Aloo Wadiyan Ki Subzi